Description

This homemade vanilla ice cream recipe uses just five simple ingredients to create a creamy, rich dessert with a warm vanilla flavor. Made with heavy cream, whole milk, cane sugar, vanilla extract, and a pinch of salt, it’s an easy and classic recipe perfect for satisfying your sweet tooth without eggs or complicated steps. The result is a smooth, creamy ice cream that’s delightful on its own or as a base for your favorite toppings.

Ingredients

Ice Cream Base

2 cups heavy cream
1 cup whole milk
¾ cup cane sugar
1 tablespoon vanilla extract (or vanilla bean paste for speckled appearance)
¼ teaspoon salt

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Instructions

Combine Ingredients: In a medium mixing bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, ¾ cup of cane sugar, 1 tablespoon of vanilla extract, and ¼ teaspoon of salt until the sugar is fully dissolved and the mixture is smooth.
Chill Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight to ensure the mixture is perfectly cold. This helps improve texture when churning.
Prepare Ice Cream Maker: Set up your ice cream maker according to the manufacturer’s instructions, usually by ensuring the bowl is properly frozen if it requires chilling beforehand.
Churn Ice Cream: Pour the chilled mixture into the ice cream maker and churn for approximately 20-25 minutes, or until the ice cream thickens to a soft-serve consistency.
Freeze Until Firm: Transfer the churned ice cream to an airtight container and place it in the freezer for at least 3-4 hours to firm up to scoopable texture.
Serve: Scoop and enjoy your homemade vanilla ice cream as-is or with your favorite toppings!

Notes

For a dairy-free version, swap heavy cream and whole milk for coconut milk or a vegan alternative and adjust sweetness accordingly.
Using whole milk is crucial for creaminess; reduced-fat or skim milk may yield icy texture.
Vanilla bean paste can be used instead of extract for an enhanced flavor and visual appeal.
No eggs are needed in this recipe, making it simpler yet delicious.
Chilling the ice cream base thoroughly before churning ensures better texture and creaminess.